Can i get botulism from canned pineapple juice

Canning your own fruits and vegetables at home can be very enjoyable and has many benefits. But it can also bring an increased risk for foodborne illness. Cleveland Clinic is a non-profit academic medical center.

Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Botulism is caused by the presence of a nerve toxin from the bacterium Clostridium botulinum — which does have some medical uses outside of being consumed. But if this toxin contaminates your food and is digested it can cause serious symptoms and side effects, according to registered dietitian Laura Jeffers, MEd, RD, LD. There are three main forms of botulism infection that occur naturally, generating toxic spores when food is not properly prepared — infant botulism, wound botulism and food-borne botulism.

There are also many other foods that need to be properly refrigerated after any handling or preparation. When it doubt, throw it out! Suspect contamination if the container: Is leaking, has bulges, or is swollen Looks damaged or cracked If you think the food might be contaminated, do not open the container and throw it out! Suspect contamination if: The container spurts liquid or foam when you open it The food inside is discolored, moldy, or smells bad If your container or the food inside have any of these signs of contamination, throw it out!

Safely throw away food and cans that may be contaminated. Use a bleach solution to wipe up spills of food that may be contaminated. Completely cover the spill with the bleach solution. Place a layer of paper towels, 5 to 10 towels thick, on top of the bleach. Let the towels sit for at least 15 minutes.

Wipe up any remaining liquid with new paper towels. Clean the area with liquid soap and water to remove the bleach. Wash your hands with soap and running water for at least 2 minutes. Discard sponges, cloths, rags, paper towels, and gloves that may have come into contact with contaminated food or containers with the food.

To discard safely, follow instructions for discarding food that may be contaminated. Freezing is good! Were you surprised, as I was, that botulism outbreaks had been traced to some commercially frozen foods? Actually not a lot surprises me any more when it comes to commercial foods — just because I have learned not to trust so many manufacturers and there are so many people involved through the process. It does make you wonder how they mess up that allows the botulism bacteria to grow,.

Pingback: Love Healthy Recipes? Welcome to the Healthy Living Link Party Very informative. I knew about the baked potato in aluminum foil, but not the others. The herbs in oil really surprised and concerned me! Had we known! Any thoughts on olive brining? I have been doing it for years and all has been well. We have switched out the brine many times over the past year, but I am still hesitant. Good question. To get informed answers to your question, I suggest starting with the U.

If you write a blog post about what you learn, do come back and share a link here. I recently infused garlic and honey, left the mixture on counter top for about 2 days, then put it in the fridge. If you are concerned about botulism, I suggest you follow all the links in this article and, for good safety measure, contact an expert for advice.

We are all still alive. But, nowadays, the only thing I can is fruit and jams. I know! As a young mom I canned dozens of fruits, tomatoes, jams and jellies every year, carefully following all the instructions. Thanks for chiming in. Thanks for a well-researched informative article on C. Both were such excellent posts—the arsenic in rice and the C. It would be silly for me to think about trying to write—or rewrite—when such good material exists.

Thank you for all the work that went into those. I think we often fail to pay adequate attention to food safety. To be honest I would rather take my chances at eating homed canned vegetables than bought conventional vegetables that are many times filled with pesticides and all kinds of chemicals.

If you would boil your home canned vegetables for 10 minutes — high heat destroys much of the nutritional value too. Thanks for sharing on Real Food Fridays. Like Liked by 2 people. So glad you brought up the heat issue. As you point out, boiling destroys valuable nutrients, as does the canning process itself.

Plus, boiling ruins the flavor and texture. When possible, fresh is best. Thank you for sharing on Pinterest and Twitter! One thing I would like to mention, is that in your list you listed: Boil home-canned foods for 10 minutes before eating them.

This does no good whatsoever. The bacteria is present when you initially prepare the home canned item. The spores and bacteria are harmless. It is the toxin they leave behind that is deadly. Therefore boiling the canned item after the fact will have no effect, the toxin is already present and boiling does not destroy it. I checked their web site again today, and they continue to include that instruction in their list of ways to prevent the disease. I am not a scientist.

I have to rely on their assessment in this matter. Perhaps they need to update the information they are providing to lay consumers such as myself. The spores are more resistant to heat, but the toxin can be killed fairly easily.

Kate, thank you for this carefully researched, clear explanation of these 12 foods that can cause botulism. Potatoes baked in foil? Canned tomato products?

I had no idea! My pleasure, Margaret, and you know how grateful I shall ever be to you for spotting my rosemary-in-oil boondoggle. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. This site uses Akismet to reduce spam. Learn how your comment data is processed.

How did this happen? Note: I have found that government web pages seem to be moving targets. I check this page periodically, but if you find a broken link, I would appreciate it if you would mention it in the comments below so I can track down the new location. Rate this:.

Like this: Like Loading Amy says. Kathryn Grace says. Dianne McNeal says. White says. Thank you for all this info. Alice Roberts says. Nancy says. Stephan Happe says. Debbie Ruby says. Oops is right! Thank you so much for taking the time to mention it. Charlotte says. Christopher Green says. Goodness Christopher. I hope your mom is okay. Maria-Louise McLaughlin says. Keep up the good work! Maria Like Liked by 1 person.

Brad Koelewyn says. Bess says. Thank you!